{"id":15349,"date":"2013-07-26T17:18:25","date_gmt":"2013-07-26T21:18:25","guid":{"rendered":"http:\/\/www.thasneen.com\/cooking\/?p=15349"},"modified":"2014-06-19T18:47:41","modified_gmt":"2014-06-19T22:47:41","slug":"pistachio-baklava-recipe-nut-filled-multilayered-pastry-turkish-sweet","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/pistachio-baklava-recipe-nut-filled-multilayered-pastry-turkish-sweet\/","title":{"rendered":"Pistachio Baklava Recipe &#8211; Nut filled Multilayered Pastry, Turkish Sweet- Guest Post"},"content":{"rendered":"<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-15359\" alt=\"a-001\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2013\/07\/a-001.jpg\" width=\"475\" height=\"356\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/07\/a-001.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/07\/a-001-267x200.jpg 267w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/07\/a-001-102x75.jpg 102w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/07\/a-001-210x158.jpg 210w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/07\/a-001-390x293.jpg 390w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<div class=\"easyrecipe\">\t<link itemprop=\"image\" href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2013\/07\/a.jpg\" \/>\n<div class=\"item ERName\">Pistachio Baklava<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Dessert<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">Turkish<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Sheba Shehnaz<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT30M\">30 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT20M\">20 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT50M\">50 mins<\/time><\/div>\n<div class=\"ERHead\">Serves: <span class=\"yield\">6<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">Pistachio- 50 gm<\/li>\n<li class=\"ingredient\">Walnuts- 50 gm<\/li>\n<li class=\"ingredient\">Almonds- 50 gm<\/li>\n<li class=\"ingredient\">Honey- as needed<\/li>\n<li class=\"ingredient\">Bread crumbs- 3 tbsp<\/li>\n<li class=\"ingredient\">Butter, unsalted- as needed<\/li>\n<li class=\"ingredient\">Pastry sheets- as many sheets as you want (preferably 16 sheets in total)<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Select a baking pan which is fairly rectangular in shape, or simply a tray.<\/li>\n<li class=\"instruction\">Grease the baking pan with butter, yet avoid over buttering.<\/li>\n<li class=\"instruction\">Leave the baking pan in the refrigerator before you start the preparation of the filling.<\/li>\n<li class=\"instruction\">Grate Pistachios, Walnuts and Almonds so that they make up 65% of the required filling quantity.<\/li>\n<li class=\"instruction\">For the remaining 35% of the solid content: combine bread crumbs , pistachios and Almonds and blend to a fine powder.<\/li>\n<li class=\"instruction\">In a bowl , empty the grated contents and mix with enough honey to a loose consistency then add the prepared powder until it becomes a thick paste.<\/li>\n<li class=\"instruction\">Take the baking pan from the refrigerator and spread pastry sheets (6 to 8 sheets).<\/li>\n<li class=\"instruction\">Spread the filling evenly on the sheets, preferably 4 mm thick.<\/li>\n<li class=\"instruction\">Cover the filling with pastry sheet again (6 to 8 sheets)<\/li>\n<li class=\"instruction\">Spread butter generously on the top of the pastry sheets.<\/li>\n<li class=\"instruction\">Preheat oven to 375 F or 190 C.<\/li>\n<li class=\"instruction\">Place the baking pan in a preheated oven and bake for about 30 to 40 minutes or till the top turns golden brown.<\/li>\n<li class=\"instruction\">Remove the pan from the oven and allow to cool.<\/li>\n<li class=\"instruction\">Using a Sharp knife, cut into even sized pieces.<\/li>\n<li class=\"instruction\">Sprinkle Coarsely powdered pistachios on top.<\/li>\n<li class=\"instruction\">Eat some to reward yourself before you Serve!<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.2.2089<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pistachio Baklava Recipe Type: Dessert Cuisine: Turkish Author: Sheba Shehnaz Prep time: 30 mins Cook time: 20 mins Total time: 50 mins Serves: 6 Ingredients Pistachio- 50 gm Walnuts- 50 gm Almonds- 50 gm Honey- as needed Bread crumbs- 3 tbsp Butter, unsalted- as needed Pastry sheets- as many sheets as you want (preferably 16 &hellip; <\/p>\n","protected":false},"author":1,"featured_media":15359,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,700,420,356,479],"tags":[975,524],"class_list":["post-15349","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","category-guest-recipes","category-middle-eastern","category-pistachios-by-ingredient","category-sweets","tag-desserts","tag-sweets-2","course-dessert-2","cuisine-turkish-2"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/15349","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=15349"}],"version-history":[{"count":0,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/15349\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/15359"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=15349"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=15349"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=15349"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}